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Presentation Outline Technical Orientation | Welcome / - - PowerPoint PPT Presentation

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An An NGFN W NGFN Webin binar ar FOOD BANKS AS GOOD FOOD PARTNERS December 12, 2013 Presentation Outline Technical Orientation | Welcome / Introduction John Fisk Wallace Center at Winrock International Jeff Farbman Wallace

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FOOD BANKS AS GOOD FOOD PARTNERS

An

An NGFN W NGFN Webin binar ar

December 12, 2013

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Presentation Outline

Technical Orientation | 

Welcome / Introduction

John Fisk

Wallace Center at Winrock International

Jeff Farbman

Wallace Center at Winrock International

Sacramento Food Bank & Family Services

Sacramento Area Council of Governments

Foodlink, Inc.

Questions and Answers

Upcoming Opportunities, etc.

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WALLACE CENTER AT WINROCK INTERNATIONAL

  • Market based solutions to a 21st Century food system
  • Work with multiple sectors – business, philanthropy,

government

  • Healthy, Green, Affordable, Fair Food
  • Scaling up Good Food
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NATIONAL GOOD FOOD NETWORK: VISION

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NATIONAL GOOD FOOD NETWORK: GOALS

Supply Meets Demand

  • There is abundant good food (healthy, green, fair and affordable) to meet

demands at the regional level.

Information Hub

  • The National Good Food Network (NGFN) is the go to place for regional

food systems stories, methods and outcomes.

Policy Change

  • Policy makers are informed by the results and outcomes of the NGFN and

have enacted laws or regulation which further the Network goals.

http://ngfn.org | contact@ngfn.org

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6

Community

  • f Practice

Networking

Conferences Webinars Peer to Peer

Research New Info New Audiences Technical Assistance Strengthen Food Hubs StudyHubs Regional Networks

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Presentation Outline

Technical Orientation

Welcome / Introduction 

Sacramento Food Bank & Family Services

Blake Young

President / CEO

Sacramento Area Council of Governments

Foodlink, Inc.

Questions and Answers

Upcoming Opportunities, etc.

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Organization History

Serving Sacramento since 1976

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Strategic Plan

What we discovered

9

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Mobile Approach

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Health & Nutrition Education

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Unique Organization

Food with multifaceted programs

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New Approach

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Where We Are Headed

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Bigger Picture

What is happening regionally

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Presentation Outline

Technical Orientation

Welcome / Introduction

Sacramento Food Bank & Family Services

Sacramento Area Council

  • f Governments

David Shabazian

Project Manager, Rural-Urban Connections Strategy

Foodlink, Inc.

Questions and Answers

Upcoming Opportunities, etc.

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Rural-Urban Connections Strategy

Enhancing Rural Economic Viability and Environmental Sustainability

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RUCS Objectives

  • Enhance rural economic viability and

environmental sustainability

  • Identify rural challenges and opportunities
  • Test agricultural market changes, policies

and economic development strategies

  • Determine rural transportation and other

infrastructure needs

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Understanding the Regional Food Economy

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3.4 million tons Production 1.9 million tons

Consumption

2% Regionally Produced

Production and Consumption

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Regional Food Systems

Growers (Local) Market

Rural Aggregation (Processing)

Regional Food Hub (Processing)

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Regional food tool kit

Food System Analysis

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Markets and Revenue

Local Farm Net Revenue 20 Acre 60 Acre

%

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REGIONAL CONSUMPTION DATA, 2012

SACOG POPULATION 2,360,844 RETAIL WEIGHT (TONS) PRIMARY WEIGHT (TONS) Fruits 307,862.17 384,827.72 Vegetables 441,014.87 668,204.35 Protein 153,460.90 225,677.80 Nuts 5,955.68 5,959.26 Eggs 47,455.48 48,178.15 Grains 114,877.21 114,877.21 Fats/oils 33,150.44 33,357.26 Dairy 311,832.63 311,832.63 Sugars 101,977.98 101,977.98 TOTAL 1,517,587.36 1,896,984.20

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Farmland Needs for Regional Consumption

Acres needed* (excluding meat and dairy production)

*Based on the USDA recommended diet

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Focus – Feasibility & economics of local/regional aggregation, processing, packaging, distribution facilities (i.e., “hubs”) Need –Lack of hub is major impediment to meet demand for locally grown foods Goals - Develop products to capitalize on new market opportunities Deliverables - Business models for hub, business plan for financially viable enterprises

FOOD HUB PROJECT OVERVIEW

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Food Banks as Food Hubs

  • Viable strategy for starting a local food

system?

  • Leverage existing assets and operations
  • Serve food bank clients, wholesale, retail
  • Larger food banks help smaller food banks

procure fresh produces from region

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FACILITY PHASING/CUMULATIVE COST ESTIMATE

PHASE I

Incubation start up with existing facility/partner

Year 1 PHASE II

Scaling Up Increasing market and operations, 1 ton per hour

Years 2-3 $4.1 MM PHASE III

Full Scale Operation With 3 processing lines, 2 tons per hour

Years 4-5 $5.2 MM PHASE IV Expansion

With 4 processing lines, 2 receiving stations, 4 tons per hour

Year 6-7 $6.9 MM

Food Banks

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Walk, bike or transit 15 minutes access to food outlet

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For every food dollar, 16¢ goes to Ag

Source: USDA Economic Research Service Food Dollar Series (2010)

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Presentation Outline

Technical Orientation

Welcome / Introduction

Sacramento Food Bank & Family Services

Sacramento Area Council of Governments

Foodlink, Inc.

Mitch Gruber

Food Access Programs Manager

Questions and Answers

Upcoming Opportunities, etc.

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Shifting Our Model: Food Bank to Food Hub

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Foodlink as a Food Bank

  • Founded in 1978
  • 5,700 square miles and 10

counties in Central/Western NY

  • 500 community partners
  • Emergency and “Non”-

Emergency

  • 16.7 million pounds/year
  • 30+ food-related programs
  • 65 FTE staff
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Catalyst for Change

  • 1.) Recession  Increase in hunger
  • 2.) Decrease in Donated Product  30% decrease from top donor
  • Silver Lining: Responding to the spike in need and the decrease in

resources made us a stronger organization.

  • Expanded services and staff to meet demand
  • Moved to new building (outgrew old space)
  • Renewed commitment to use our assets and resources 24-7 to impact on the

cause (poverty), rather than JUST 8-5 to work on the symptom (hunger)

  • Evolution to Food Hub with innovative programs
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Food Bank to Food Hub

Food Bank

  • Charity
  • Passive (receive donated

food, redistribute)

  • Responding to

symptoms, not causes Food Hub

  • Social enterprise
  • Proactive (purchasing,

growing, processing)

  • Address root causes

through innovative programs

Consumer Driven

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Key Components of “Shifting Our Model”

  • 1. Acknowledging that traditional food banking does not

END hunger

  • 2. Maximizing stewardship of our assets
  • 3. Diversifying our customer base
  • 4. Investing in the local economy
  • 5. Embracing market-based solutions
  • 6. Focusing on “Health” instead of “Hunger”
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  • 24/7 (cause) instead of 8/5 (symptom)
  • Foodlink has accrued much infrastructure over 30 years of

food banking

Stewardship of Assets

  • 80,000 sq. foot warehouse
  • 3,700 sq ft cooler
  • 5,200 sq ft freezer
  • 10,000 sq ft commercial kitchen
  • Fleet of 13 trucks incl. refrigerated
  • “Soft” infrastructure as well, like

inventory system, workforce, and critical relationships

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Diversified Customer Base

  • Growing “non-emergency” base –(nonprofit organizations) can’t

afford to continue to shop retail

  • e.g., daycares, group homes, senior centers, etc.
  • Increased purchased product to help menu-plan and budget

accordingly

  • Food Hub programs allow us to work directly with individuals

(Curbside Market) and select For-Profits (corner stores)

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Investing in the Local Economy

  • Expansion of purchased product; emphasis on locally

produced items

  • Over $250,000 spent on local farms
  • Stretch the food dollars of our partner agencies
  • Offer storage capacity at below market value
  • Commercial kitchen: pilot VAP program
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Market-Based Solutions

  • Increase in purchased product required a change in distribution

model

  • Create a Value Chain
  • Cooperative purchasing
  • Farm To Institution (FINYS)
  • Food Access Programs
  • We believe ALL food banks should be involved in economic development

work!

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Health Over Hunger

  • HEART (CDC) as impetus
  • Proactively purchase healthy foods and

make them available and affordable

  • Emphasis on produce, but not

exclusive

  • Menu Planning for agencies
  • 5 unique Nutrition Education programs

aimed at building food literacy

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Example: Food Access Programs

  • Farm Stands: 12 Sites with community partners
  • 30,000lbs, EBT, WIC, Fresh Connect
  • Curbside Market: 30 Sites, mostly public housing
  • Over 35,000 lbs, EBT, WIC, Fresh Connect
  • Healthy Corner Stores: Pilot phase working with 3

stores

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Future Steps

  • Value Added Processing
  • Process for distribution within our network
  • Process for small/mid-sized farmers that lack

infrastructure

  • Continue to diversify customer base
  • Expand our Farm to School and Farm to Institution

capacity

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Lessons for Food Banks/Hubs

  • All Food Banks have millions of dollars of food-related

infrastructure—they can leverage this infrastructure to be good partners in local food movements

  • Food Banks already work with low-income,

underserved populations—can make good, local food available to their large networks

  • Charity alone will not end hunger; hunger prevention

requires increasing food access via market-based solutions, fostering an equitable food system, and focusing on workforce and economic development.

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Foodlink, Inc. 1999 Mt. Read Blvd. Rochester, NY 14615 Julia Tedesco Chief Development Officer jtedesco@foodlinkny.org Mitch Gruber Food Access Programs Manager mgruber@foodlinkny.org

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Questions and Answers

John Fisk

Wallace Center at Winrock International contact@ngfn.org

Mitch Gruber

Foodlink mgruber@foodlinkny.org

Blake Young

Sacramento Food Bank & Family Services byoung@sacramentofoodbank.org

David Shabazian

Sacramento Area Council of Governments dshabazian@sacog.org

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Presentation Outline

Technical Orientation

Welcome / Introduction

Sacramento Food Bank & Family Services

Sacramento Area Council of Governments

Foodlink, Inc.

Questions and Answers 

Upcoming Opportunities, etc.

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Webinars are Archived

TOPICS!

http://ngfn.org/webinars

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NGFN Webinars

 3rd Thursday of each month

3:30p EST (12:30p PST)

Jan 23 (fourth Thursday) – TBD

Feb 20: Getting Your Bucks in a Row: Food Hub Due Diligence Toolkit

http://ngfn.org/webinars

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Two Notable Websites

 www.FoodHub.info

 Food Hub “hub”  Research, case studies, list and map of hubs across the

country, much more.

 www.FoodshedGuide.org

 Case study-based business and financial training  Includes a “One Page Business Plan” and a “One Page

Financial Plan”

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Get Connected, Stay Connected

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http://ngfn.org

contact@ngfn.org